COPYRIGHT,  ISIS     BY 
,  STOKES,  &    ALLEN,  PUBLISHERS  ,     NEW    YOF^K. 


GIFT  OF 


IV 


I""^V_ 


FIFTY  SALADS 


THOMAS  J.  MURREY, 

Author  of  "  Fifty  Soups,"   "  Valuable  Cooking  Recipes?  Etc. 

Formerly  professional  Caterer  of  the  Continental 

Hotelt  Philadelphia,  and  Astor  House, 

New   York. 


NEW  YORK 

WHITE,  STOKES,  &  ALLEN 
PUBLISHERS 


u 


COPYRIGHT,  1885, 
BY  WHITE,  STOKES,  &  ALLEN. 


CONTENTS. 

REMARKS  ON  SALADS,      .......    7 

BORAGE  FOR  SALADS, 8 

PLAIN  SALAD  DRESSING, 9 

MAYONNAISE, 10 

ANCHOVY  SALAD, 10 

ASPARAGUS  SALAD,      .    .    .    .    .    .     .    .10 

BEANS,  LIMA,  SALAD  OF, n 

BEEF  SALAD, n 

BEET  LEAVES  SALAD, 12 

BLOATER,  YARMOUTH,  SALAD  OF,       ...  12 
BREAKFAST  SALAD,     *    .    .    .    .:    ...  12 

BRUSSELS-SPROUTS  SALAD, 13 

CARROT  SALAD, 13 

CAULIFLOWER  SALAD,      .......  13 

CELERIAC  SALAD,        ,    *    .    V    ,    .    *     .  14 

CELERY  SALAD, 14 

CHERRY  SALAD, 15 

CHICORY  SALAD, 15 

CHICKEN  SALAD, .15 

438621 


4  CONTENTS. 

CODFISH  (SALT)  SALAD,       17 

CORN  SALAD,  OR  FETTICUS, 17 

CRAB  SALAD, 17 

CRAY-FISH  SALAD, 18 

CRESS  SALAD, 18 

CUCUMBER  SALAD, 19 

CURRANT  SALAD,      V   .    .    .~    .    v   •    .19 

DANDELION  SALAD, 19 

DUMAS  SALAD,        20 

EELS,  MAYONNAISE  OF  , 20 

EGG  SALAD,       21 

ENDIVE  SALAD, 21 

ESCAROLE  SALAD, 21 

FROG  SALAD, 22 

HERBS  FOR  SALADS, 22 

HERRING  SALAD, 23 

HOP  SALAD, 23 

ITALIAN  SALAD,      . 24 

LAMB  SALAD, .     .  24 

LETTUCE  SALAD, 25 

LOBSTER  SALAD, 25 

MELON  SALAD,   ....  -x.  ...  26 

MINT  SALAD, 26 

ORANGE  SALADS, 26 

OYSTER  SALAD, 27 

PIGEON  SALAD, 27 


CONTENTS.  5 

PINEAPPLE  SALAD, 27 

POTATO  SALAD, 28 

PRAWN  SALAD,       28 

RABBIT  SALAD,  .     .     .    .    »    ,    .     .     .29 

SALMON  SALADS, 29 

SARDINE  SALAD, 30 

SCOLLOP  SALAD, 30 

TOMATO  SALAD, 31 

E.  C.'s  SALAD  DRESSING, 31 

S.  F.'s  SHRIMP  SALAD, 32 


REMARKS  ON  SALADS. 


OF  the  many  varieties  of  food  daily  con- 
sumed, none  are  more  important  than  a 
salad,  rightly  compounded.  And  there  is 
nothing  more  exasperating  than  an  inferior 
one.  The  salad  is  the  Prince  of  the  Menu, 
and  although  a  dinner  be  perfect  in  every 
other  detail  except  the  salad,  the  affair  will 
be  voted  a  failure  if  that  be  poor.  It  is 
therefore  necessary  for  those  contemplating 
dinner-giving,  to  personally  overlook  the 
preparation  of  the  salad  if  they  wish  favor- 
able criticism. 

To  become  a  perfect  salad-maker,  do  not 
attempt  too  much  at  first ;  practise  on  plain 
salads  and  plain  dressings  before  you  try 
combination  salads,  fancy  dressings,  and  elab- 
orate garnishings,  and  you  will  soon  become 
proficient  in  the  art.  Do  not  prepare  plain 
salads  until  the  moment  they  are  wanted  at 
table.  Should  they  be  mixed  long  before 


EOR  SALADS. 

,  you  will  find  the  lettuce 
flabby  and  the  dressing  watery  and  insipid. 

The  importance  of  using  none  but  the 
purest  condiments  must  not  be  overlooked, 
for  a  perfect  salad  cannot  be  made  with  in- 
ferior ingredients.  Garnishing  or  decorat- 
ing salads  presents  an  opportunity  for  dis- 
playing artistic  taste  and  judgment.  The 
most  deliciously  blended  salad  will  not  be 
appreciated  unless  it  is  attractive  in  appear- 
ance. No  exact  rule  can  be  laid  down  for 
garnishing  ;  much  depends  on  the  judgment 
and  good  taste  of  the  salad  maker.  Original 
ideas  are  commendable.  Wild  flowers  neat- 
ly arranged  with  alternate  tufts  of  green 
are  very  pretty  during  warm  weather.  Dur- 
ing cold  weather  garnish  with  pretty  de- 
signs cut  from  beets,  turnips,  radishes,  cel- 
ery, etc. 


Borage  for  Salads.— This  is  an  excellent 
ingredient  in  nearly  all  vegetable  salads. 
Cover  a  champagne-bottle  with  raw  cotton 
or  heavy,  coarse  flannel ;  fasten  it  with 
thread  ;  set  the  bottle  in  a  soup-plate,  and 
pour  warm  water  over  it.  Soak  a  handful 
of  borage  seeds  in  warm  water  for  fifteen 


PLAIN    SALAD    DRESSING.  9 

minutes  ;  drain,  and  work  them  into  the 
flannel  around  the  bottle,  as  evenly  as  possi- 
ble. Place  the  bottle  and  soup-plate  in  a 
warm,  dark  place  until  the  seeds  sprout ; 
then  bring  it  to  the  light.  Keep  water  in 
the  plate  constantly.  When  the  shoots  are 
a  few  inches  long,  trim  them  off,  as  wanted, 
and  add  them  to  any  salad  with  a  plain 
dressing. 

Plain  Salad  Dressing  is  admissible 
with  nearly  all  salads*  It  is  composed  of 
oil,  vinegar,  pepper,  and  salt,  and  nothing 
else.  Many  who  do  not  care  particularly 
for  oil,  use  equal  quantities  of  oil  and  vine- 
gar, others  one-third  vinegar  to  two-thirds 
oil ;  these  proportions  satisfy  a  large  class, 
but  four  parts  of  oil  to  one  of  vinegar  are 
about  the  right  proportions,  provided  the 
vinegar  is  of  the  best. 

The  plain  dressing  is  made  in  two  ways, 
either  mixed  in  a  bowl  and  the  salad  added 
to  it,  or  as  follows  :  Take  a  tablespoon  and 
put  in  it  (holding  it  over  the  salad)  one  salt- 
spoonful  of  salt,  one-fourth  this  quantity  of 
freshly  ground  pepper,  and  a  tablespoonful 
of  oil ;  mix  and  add  to  the  salad.  Add  three 
more  tablespoonfuls  of  oil ;  toss  the  salad 
lightly  for  a  few  seconds  ;  lastly,  add  a  table- 


10  MAYONNAISE. 

spoonful  of  sharp  vinegar  ;  toss  the  salad 
again,  and  serve. 

Mayonnaise.— When  preparing  a  mayon- 
naise in  summer  keep  the  bowl  as  cold  as 
possible.  Beat  up  the  yolks  of  two  raw 
eggs  to  a  smooth  consistency,  add  two  salt- 
spoonfuls  of  salt  and  one  of  white  pepper, 
and  a  tablespoonful  of  oil.  Beat  up  thor- 
oughly, and  by  degrees  add  half  a  pint  of  oil. 
When  it  begins  to  thicken  add  a  few  drops 
of  vinegar.  The  total  amount  of  vinegar  to 
be  used  is  two  tablespoonfuls,  and  the 
proper  time  to  stop  adding  oil,  and  to  add 
drops  of  vinegar,  is  when  the  dressing  has  a 
glassy  look  instead  of  a  velvet  appearance. 
After  a  few  trials  almost  any  one  can  make 
a  mayonnaise,  as  it  is  very  simple. 

Anchovy  Salad.— Wash,  skin,  and  bone 
eight  salted  anchovies  ;  soak  them  in  water 
for  an  hour  ;  drain  and  dry  them.  Cut  two 
hard-boiled  eggs  into  slices.  Arrange  the 
leaves  of  a  head  of  lettuce  neatly  in  a  salad- 
bowl  and  add  the  anchovies  and  the  eggs. 
Prepare  a  plain  dressing  in  a  soup-plate, 
pour  it  over  the  salad  and  serve.  The  fish 
may  be  minced,  chopped,  or  cut  into  fillets. 

Asparagus  Salad.— Remove  the  binding 
round  a  bunch  of  asparagus,  cut  off  an  inch 


BEANS,  LIMA,  SALAD    OF.  II 

of  the  root  end  of  each  stalk,  scrape  off  the 
outside  skin,  wash  them,  tie  them  in  bunches 
containing  six  to  eight  each,  and  boil,  if 
possible,  with  the  heads  standing  just  out 
of  the  water,  as  the  rising  steam  will  cook 
them  sufficiently.  If  covered  with  water 
the  heads  are  cooked  before  the  root 
ends.  When  tender,  plunge  them  into 
cold  water,  drain,  arrange  them  on  a  side 
dish,  pour  over  them  a  plain  dressing,  and 
serve. 

Beans,  Lima,  Salad  of.— -Boil  one  pint 
of  lima  beans  for  forty  minutes  in  water 
slightly  salted  ;  drain  ;  put  them  in  a  salad- 
bowl,  and  add  three  hot,  boiled  potatoes  cut 
into  slices.  Mince  a  stalk  of  celery  ;  sprin- 
kle it  over  the  vegetables.  Prepare  a  plain 
dressing,  pour  it  over  the  salad,  and  set  the 
bowl  in  the  ice-box  ;  when  cold,  serve.  A 
little  cold,  boiled  tongue  may  be  added  if 
liked. 

Beef  Salad. — Cut  into  neat  pieces,  an 
inch  in  length,  half  a  pound  of  boiled  fresh 
beef.  Take  two  heads  of  crisp  lettuce,  re- 
ject the  outside  leaves,  wipe  the  small  leaves 
separately,  place  them  in  a  salad-bowl,  add 
the  beef.  Chop  up  a  sweet  Spanish  pepper, 
add  a  tablespoonf ul  to  the  salad.  Prepare 


12  BEET   LEAVES   SALAD. 

a  plain  dressing,  pour  it  over  the  salad  ; 
just  before  serving,  mix  gently. 

Beet  Leaves  Salad.— The  seed-leaves  of 
the  beet  were  preferred  by  the  Greeks  to 
lettuce.  They  are  served  the  same  as  let- 
tuce. If  a  little  old,  scald  them  in  hot  water 
a  moment.  Swiss  chard  is  the  midrib  of 
the  beet  leaf.  Remove  the  leaves,  cut  the 
midribs  into  equal  lengths,  tie  in  small 
bunches,  boil  thirty  minutes.  Arrange  on 
a  side  dish,  pour  over  them  a  plain  dressing 
and  serve  either  hot  or  cold. 

Bloater,  Yarmouth,  Salad  of.— Take 
two  whole  fish  from  the  can.  Remove  skin 
and  bone,  and  cut  them  into  pieces  an  inch 
square.  Cut  up  three  stalks  of  celery  into 
inch  pieces  and  each  piece  into  strips  ;  place 
these  in  a  salad-bowl  and  add  the  fish. 
Chop  up  three  salt  anchovies  with  a  dozen 
capers  into  very  small  pieces ;  strew  over 
the  salad  ;  add  a  plain  dressing  and  toss 
lightly  before  serving. 

Breakfast  Salad.— Scald  two  ripe  toma- 
toes ;  peel  off  the  skin,  and  place  them  in  ice- 
water  ;  when  very  cold,  slice  them.  Peel  and 
slice  very  thin  one  small  cucumber.  Put 
four  leaves  of  lettuce  into  a  salad-bowl,  add 
the  tomatoes  and  cucumber.  Cut  up  one 


BRUSSELS-SPROUTS   SALAD.  13 

spring  onion  ;  add  it,  and,  if  possible,  add 
four  or  five  tarragon  leaves.  Now  add  a 
plain  dressing  and  serve. 

Brussels-Sprouts  Salad.  — Pick  over 
carefully  a  quart  of  sprouts,  wash  well,  and 
boil  rapidly  for  twenty  minutes  (if  boiled 
slowly  they  lose  their  color).  Drain,  and 
plunge  them  into  cold  water.  Drain  again, 
and  put  them  into  a  salad-bowl.  Mince 
one-fourth  of  a  pound  of  boiled  ham,  ar- 
range it  neatly  and  evenly  around  the 
sprouts,  and  around  this  arrange  a  border 
of  potato  salad.  Add  a  plain  dressing,  a 
teaspoonful  of  herbs,  and  serve. 

Carrot  Salad. — The  young  spring  carrots 
are  excellent  when  served  as  a  salad.  Take 
six  of  them,  wash,  wipe  them  with  a  coarse 
towel,  boil  them  for  ten  minutes,  drain  and 
cut  into  narrow  strips.  Arrange  neatly  in 
the  centre  of  a  salad-bowl ;  cut  up  half  a 
pound  of  cold  boiled  mutton  into  neat 
pieces  ;  put  it  around  the  carrots.  Mince  a 
stalk  of  celery  with  a  few  tarragon  leaves  ; 
strew  over  the  dish  ;  add  a  plain  dressing 
and  serve. 

Cauliflower  Salad.— Put  into  a  basin  of 
cold  water  a  head  of  cauliflower,  head  down- 
ward, add  half  a  teaspoonful  of  salt,  and  a 


14  CELERIAC    SALAD. 

Wineglass  of  vinegar.  Let  stand  for  half  or 
three-fourths  of  an  hour,  drain,  and  put 
it  into  a  saucepan  to  boil  until  tender.  The 
length  of  time  for  boiling  depends  upon  the 
size  of  the  head.  Remove  the  scum  care- 
fully as  it  rises,  or  it  will  discolor  the  cauli- 
flower. When  done  separate  the  sprigs, 
and  arrange  them  around  the  bowl,  heads 
outward.  Put  into  the  centre  of  the  dish  a 
head  of  cabbage-lettuce,  cover  it  with  red 
mayonnaise  (see  Lobster  Salad\  and  sprinkle 
a  few  capers  on  top.  Mask  the  cauliflower 
with  mayonnaise,  garnish  with  beet  dia- 
monds, and  the  effect  is  very  pleasing. 

Celeriac  Salad.— Celeriac,  or  turnip-root- 
ed celery,  is  an  excellent  vegetable  for  the 
gouty  and  the  rheumatic.  When  stewed 
and  served  with  cream  sauce,  it  is  at  its 
best.  It  may  be  used  in  salads  either  raw 
or  boiled.  If  used  raw,  cut  it  into  very  thin 
slices  ;  if  cooked,  cut  it  into  inch  pieces. 
Mix  with  it  endive,  potato,  and  a  little  boiled 
tongue,  in  equal  proportions  ;  serve  with  a 
plain  dressing. 

Celery  Salad.— With  the  exception  of  let- 
tuce, celery  is  more  generally  used  as  a  salad 
in  this  country  than  any  other  plant 

Cut  off  the  root  end  of  three  heads  of  eel- 


CHERRY   SALAD.  15 

ery ;  wipe  each  leaf-stalk  carefully,  and  cut 
them  into  inch  pieces.  Cut  each  piece  into 
strips,  put  them  into  a  salad-bowl,  add  a 
plain  mayonnaise,  and  serve. 

Cherry  Salad.— Remove  the  stones  from 
a  quart  of  fine,  black  ox-heart  cherries. 
Place  them  into  a  compote,  dust  powdered 
sugar  over  them,  and  add  half  a  wineglass- 
ful  each  of  sherry  and  curagoa.  Just  before 
serving  mix  lightly. 

Chicory  Salad.— Thoroughly  wash  and 
drain  two  heads  of  chicory ;  cut  away  the 
green  leaves  and  use  them  for  garnishing, 
or  boil  them  as  greens.  Cut  off  the  root- 
end  from  the  bleached  leaves,  and  put  the 
latter  into  a  salad-bowl  that  has  been  rubbed 
with  a  clove  of  garlic.  Add  half  a  dozen 
tarragon  leaves,  four  to  six  tablespoonfuls 
of  oil,  saltspoonful  of  white  pepper,  and 
two  saltspoonfuls  of  salt.  Mix  thoroughly. 
Now  add  a  tablespoonful  of  tarragon  vine- 
gar, and  you  have  a  delightful  salad. 

Chicken  Salad.— The  average  cook  book 
contains  a  good  deal  of  nonsense  about 
this  salad.  Nothing  can  be  more  simple 
than  to  mix  a  little  nicely  cut  cold  boiled 
chicken  and  celery  together,  with  a  table- 
spoonful  or  two  of  mayonnaise.  Put  this 


1 6  CHICKEN   SALAD. 

mixture  into  a  salad-bowl,  arrange  it  neatly, 
and  over  all  add  a  mayonnaise.  Garnish 
with  celery  tops,  hard-boiled  eggs,  strips  of 
beets,  etc.  Use  a  little  more  celery  than, 
chicken.  Or,  tear  a  few  leaves  of  lettuce, 
put  them  in  a  salad-bowl,  and  add  half  a 
cold,  boiled,  tender  chicken  that  has  been 
cut  into  neat  pieces  ;  pour  over  it  a  mayon- 
naise ;  garnish  neatly,  and  serve. 

For  large  parties,  and  when  the  chicken 
is  apt  to  become  dry,  from  having  been  cut 
up  long  before  it  is  wanted,  it  is  best  to 
keep  it  moist  by  adding  a  plain  dressing. 
Drain  it  before  using.  Put  on  a  flat  side- 
dish  a  liberal  bed  of  crisp  lettuce.  Add 
the  chicken,  garnish  neatly,  and,  just  before 
sending  to  table,  pour  over  it  a  mayonnaise. 

If  in  hot  weather,  arrange  the  salad  on  a 
dish  that  will  stand  in  a  small  tub  or  kid. 
Fill  this  with  ice,  place  the  dish  on  top,  pin 
a  napkin  or  towel  around  the  tub  to  hide  it 
from  view.  Flowers,  smilax,  etc.,  may  be 
pinned  on  this,  which  produce  a  very  pretty 
effect. 

In  ancient  times  the  fairest  and  youngest 
lady  at  table  was  expected  to  prepare  and 
mix  the  salad  with  her  fingers.  "  Retourner 
la  salade  ks  doigts"  is  the  French  way  of 


CODFISH  (SALT)  SALAD.  17 

describing  a  lady  to  be  still  young  and 
beautiful. 

Codfish  (Salt)  Salad.— Take  three  pieces 
of  codfish  two  inches  square  ;  split  them  in 
two,  and  soak  them  in  water  over  night. 
Change  the  water  twice,  next  day  drain  and 
wipe  dry.  Baste  each  piece  with  a  little 
butter,  and  broil  (they  make  a  very  nice 
breakfast  dish,  served  with  drawn  butter). 
When  cool,  tear  them  apart,  and  cover  with 
a  plain  salad  dressing-;  let  stand  for  two 
hours.  Half  fill  a  salad-bowl  with  crisp 
lettuce  leaves ;  drain  the  fish  and  add  it  to 
the  lettuce  ;  add  mayonnaise  ;  garnish  with 
lemon-peel  rings,  hard-boiled  eggs,  etc.,  and 
serve. 

Corn  Salad,  or  Fetticus.  —  Carefully 
pick  over  two  quarts  of  fetticus  ;  reject  all 
damaged  leaves  ;  wash,  and  dry  in  a  napkin. 
Place  in  a  salad-bowl  ;  add  a  pint  of  minced 
celery  and  two  hard-boiled  eggs,  chopped 
fine  ;  finally  add  a  plain  dressing,  toss,  and 
serve. 

Crab  Salad.— Boil  three  dozen  hard-shell 
crabs  for  twenty-five  minutes.  Let  them 
cool,  then  remove  the  top  shell  and  tail  ; 
quarter  the  remainder,  and  pick  out  the 
meat  carefully  with  a  nut-picker  or  kitchen 


1 8  CRAY-FISH   SALAD. 

fork.  The  large  claws  should  not  be  for- 
gotten, for  they  contain  a  dainty  morsel ; 
the  fat  that  adheres  to  the  top  shell  should 
not  be  overlooked.  Cut  up  an  amount  of 
celery  equal  in  bulk  to  the  crab  meat  ;  mix 
both  together  with  a  few  spoonfuls  of  plain 
salad  dressing  ;  then  put  it  in  a  salad-bowl. 
Mask  it  with  a  mayonnaise  ;  garnish  with 
crab-claws,  shrimps,  and  hard-boiled  eggs, 
alternated  with  tufts  of  green,  such  as  pars- 
ley, etc. 

Cray-fish  Salad.— Cray-fish  (or  craw-fish) 
resemble  small  lobsters  ;  they  are  excellent 
as  a  salad,  and  are  extensively  used  in  gar- 
nishing fish  salads.  Boil  two  dozen  cray- 
fish for  fifteen  minutes  in  water  slightly 
salted  ;  break  the  shells  in  two  ;  pick  out 
the  tail  part  of  each  ;  cut  it  in  two  length- 
wise ;  remove  the  black  ligament.  Put  into 
a  salad-bowl  the  small  white  leaves  of  a 
head  of  cabbage-lettuce  ;  add  the  fish  ;  pour 
over  them  a  mayonnaise.  Garnish  with  the 
head  part  of  the  shells,  tufts  of  green,  and 
hard-boiled  eggs. 

Cress  Salad. — Cress  is  one  of  our  best 
spring  salads.  Pick  the  leaves  over  care- 
fully, removing  the  bruised  leaves  and  all 
large  stems.  Mince  a  young  spring  onion  j 


CUCUMBER   SALAD.  19 

strew  it  over  the  cress,  add  a  plain  dressing, 
and  serve. 

Cucumber  Salad.— If  properly  prepared, 
cucumbers  are  not  apt  to  interfere  with 
digestion.  They  should  be  gathered  early 
in  the  morning  and  kept  in  a  cool  place  un- 
til wanted.  After  peeling,  slice  them  very 
thin  ;  sprinkle  a  little  salt  over  them  ;  let 
stand  ten  minutes,  and  add  cayenne,  and 
equal  parts  of  oil  and  vinegar.  If  allowed 
to  remain  in  salt  water  any  length  of  time, 
if  oil  is  omitted,  or  if  their  natural  juices 
are  squeezed  out  of  them,  they  become  in- 
digestible. 

Currant  Salad.— Put  a  pint  of  red  cur- 
rants in  the  centre  of  a  compote.  Around 
them  make  a  border  of  a  pint  of  white  cur- 
rants, and  around  these  arrange  a  border  of 
red  raspberries.  Set  the  dish  on  the  table. 
Take  a  pint  of  sweet  cream,  add  to  it  three 
tablespoonfuls  of  powdered  sugar ;  stir  it 
up  to  dissolve  the  sugar  ;  while  doing  so  add 
a  tablespoonful  each  of  brandy  and  cura^oa. 
Set  the  sauce  on  the  table  ;  dish  up  the 
fruit  ;  and  let  each  guest  help  himself  to 
the  sauce. 

Dandelion  Salad.— A  dandelion  salad  is 
one  of  the  healthiest  of  spring  salads.  Take 


20  DUMAS   SALAD. 

two  quarts  of  freshly  gathered  dandelions  ; 
wash  them  well ;  pick  them  over  carefully  ; 
let  stand  in  water  over  night,  as  this  im- 
proves them.  Drain,  and  dry  in  a  napkin  ; 
place  them  in  a  salad-bowl ;  add  two  young 
spring  onions,  minced.  Serve  with  a  plain 
dressing. 

Dumas  Salad  (Devised  by  Alexandre 
Dumas). — "  Put  in  a  salad-bowl  a  yolk  of 
egg  boiled  hard  ;  add  a  tablespoonful  of  oil, 
and  make  a  paste  of  it  ;  then  add  a  few 
stalks  of  chervil  chopped  fine,  a  teaspoon- 
ful  each  of  tunny  and  anchovy  paste,  a  little 
French  mustard,  a  small  pickled  cucumber 
chopped  fine,  the  white  of  the  egg  chopped 
fine,  and  a  little  soy.  Mix  the  whole  well 
with  two  tablespoonfuls  of  wine  vinegar  ; 
then  add  two  or  three  steamed  potatoes 
sliced,  a  few  slices  of  beet,  same  of  celeriac, 
same  of  rampion,  salt  and  Hungarian  pep- 
per to  taste ;  toss  gently  twenty  minutes, 
then  serve. " 

Eels,  Mayonnaise  of.— Put  into  a  salad- 
bowl  two  heads  of  bleached  endive,  each 
leaf  having  been  previously  examined.  Take 
six  pieces  of  potted  eels  about  two  inches 
long  ;  remove  the  bone  ;  break  the  eels  into 
neat  pieces,  and  arrange  them  on  the  en- 


EGG    SALAD.  21 

dive ;  add  a  mayonnaise,  garnish,  and 
serve. 

Egg  Salad.— Put  into  a  salad-bowl  the 
small  crisp  leaves  of  a  head  of  lettuce  ;  add 
four  hard-boiled  eggs  sliced.  Mince  a  dozen 
capers  ;  sprinkle  over  the  eggs,  and  add  a 
plain  dressing. 

Endive  Salad.— The  curled  endive  is  ex- 
cellent for  fall  and  winter  salads.  Pick  the 
leaves  over  carefully  ;  separate  the  green 
from  the  white  ;  put  the  latter  into  a  salad- 
bowl,  add  minced  salad  herbs,  and  a  suspi- 
cion of  onion.  Serve  with  plain  dressing. 

Escarole  Salad.— This  is  one  of  the  best 
salads  known.  Serve  it  as  follows  :  Take 
two  heads  of  escarole  ;  reject  all  green  and 
decayed  leaves ;  place  the  white  bleached 
leaves  in  a  salad-bowl,  after  being  thoroughly 
washed  and  dried  in  a  napkin  ;  take  a  small 
piece  of  crust  of  bread,  and  a  clove  of  gar- 
lic, dip  the  garlic  in  salt  and  rub  it  a 
few  times  on  the  bread  ;  add  the  piece  of 
bread  to  the  salad-bowl.  Next  add  half  a 
teaspoonful  of  salt,  a  saltspoonful  of  pep- 
per, and  four  tablespoonfuls  of  the  very  best 
olive  oil ;  toss  the  salad  gently  ;  then  add 
a  tablespoonful  of  tarragon  vinegar ;  toss 
again  ;  remove  the  piece  of  crust,  which  is 


22  FROG   SALAD. 

known  as  "  Chapon,"  and  serve.  Escarole 
is  the  broad-leaved  variety  of  the  well-known 
endive. 

Frog  Salad.— This  is  a  delicious  salad. 
Soak  two  dozen  frogs'  legs  in  salt  water  for 
one  hour  ;  drain  ;  stew  them  slowly  until 
quite  tender ;  take  them  out  of  the  boiling 
water  and  cover  them  with  milk.  Let  this 
come  to  a  boil  ;  drain  and  cool ;  remove  the 
bones.  Cut  up  celery  enough  to  half  fill  a 
salad-bowl ;  add  the  frogs  which  should 
nearly  fill  the  bowl.  Arrange  neatly ;  cover 
with  mayonnaise;  garnish  with  lobster- 
claws,  little  tufts  of  shrimps,  and  green 
herbs,  alternated  with  hard-boiled  eggs 
quartered  lengthwise. 

Herbs,  Salad.— The  most  important  de- 
sideratum (except  possibly  pure  condiments) 
in  the  art  of  salad  making,  is  those  little 
salad  herbs  that  to  many  appear  insignifi- 
cant, but  to  the  epicure  perfect  a  salad.  All 
travellers  tell  us  that  French  salads  are  far 
superior  to  the  salads  of  other  countries  ; 
but  without  fragrant  herbs  the  French  salads 
would  be  as  insipid  as  those  of  England.  I 
strongly  advise  my  readers  to  cultivate  a 
taste  for  these  precious  little  herbs  :  Tarra- 
gon, borage,  chervil,  chives,  and  pimpernelL 


HERRING   SALAD.  23 

Herring  Salad.— Soak  four  salt  Holland 
herrings  in  water  or  milk  for  three  hours  ; 
then  remove  the  skin  and  back-bone  and  cut 
them  into  neat  square  pieces.  Slice  two 
quarts  of  boiled  potatoes;  while  hot,  put  them 
into  a  dish  and  pour  over  them  Rhine  wine 
enough  to  moisten  them  ;  when  cold  add  the 
herring  and  the  yolks  of  four  hard-boiled 
eggs,  chopped  up.  Crush  a  dozen  pep- 
per corns  in  a  napkin,  with  a  knife-handle, 
add  to  the  salad  and  mix  all  together.  If 
milt  herring  are  used,  pound  the  milt  to  a 
paste,  moisten  with  vinegar,  add  to  the  salad. 
If  roe  herring  are  used,  soak  the  roe  in  vin- 
egar for  a  few  minutes  and  strew  the  eggs 
over  the  salad.  If  the  herrings  have  been 
soaked  too  long  a  little  salt  should  be  added. 
The  above  is  a  true  herring  salad,  though 
some  add  a  little  oil,  but  the  majority  pre- 
fer it  as  above  directed. 

Hop  Salad. — Hop-sprouts  are  not  only 
wholesome  but  are  a  most  excellent  vege- 
table. In  hop-growing  districts  the  surplus 
sprouts  are  thrown  away.  This  is  an  error. 
Gather  the  sprouts  before  the  heads  de- 
velop, soak  them  for  half  an  hour  in  water 
slightly  salted ;  drain  ;  boil  for  ten  min- 
utes, and  serve  them  with  a  plain  salad 


24  ITALIAN    SALAD. 

dressing.  They  may  be  eaten  either  hot  or 
cold. 

Italian  Salad. — Nearly  all  mixed  vegeta- 
ble salads  that  contain  various  ingredients 
may  be  safely  called  &  ritalienne,  for  all  culi- 
nary odds  and  ends  are  made  into  salads  by 
these  thrifty  people,  and  it  must  not  for  an 
instant  be  supposed  that  the  different  items 
are  thrown  indifferently  together.  On  the 
contrary,  they  study  the  all-important  prob- 
lem of  how  to  first  please  the  eye,  so  that 
their  gastronomic  effort  may  more  easily 
please  the  palate.  A  salad  of  eight  or  ten 
ingredients  is  usually  arranged  on  a  round 
plate,  wheel  fashion,  with  half  of  a  hard- 
boiled  egg,  cut  crosswise,  to  represent  a 
hub.  When  only  five  ingredients  are  used, 
the  salad  takes  the  forms  of  stars  or  other 
shapes  as  fancy  dictates.  They  are  usually 
served  with  plain  salad  dressing. 

Lamb  Salad.— In  hot  weather  this  salad 
is  very  acceptable.  Put  into  a  salad-bowl 
the  crisp  small  centre  leaves  of  two  heads 
of  cabbage  lettuce.  Cut  up  three-fourths 
of  a  pound  of  cold  roast  lamb,  add  to  the 
lettuce.  Chop  up  a  dozen  capers  with  a  few 
tarragon  leaves  ;  strew  over  the  salad  ;  serve 
with  a  plain  salad  dressing. 


LETTUCE   SALAD.  25 

Lettuce  Salad.— Take  two  good  sized 
heads  of  the  broad-  or  long-leaved  varieties 
of  lettuce  ;  separate  the  leaves  ;  wipe  them 
carefully  to  remove  all  grit  ;  break  or  tear 
each  leaf  apart  (do  not  cut  lettuce)  ;  put 
them  in  a  salad-bowl ;  add  oil,  pepper,  and 
salt,  and  a  teaspoonful  of  chopped  herbs ; 
toss  lightly.  Now  add  the  vinegar,  toss 
again,  and  serve  immediately. — For  propor- 
tions see  Plain  Salad  Dressing. 

Lobster  Salad.— Take  two  live  hen  or 
female  lobsters  ;  boil  them  thirty  minutes  ; 
drain.  When  cold,  break  them  apart ;  crack 
the  claws,  and  if  the  tail  fins  are  covered 
with  eggs  remove  them  carefully.  Take 
out  the  sand  pouch  found  near  the  head, 
split  the  fleshy  part  of  the  tail  in  two  length- 
wise, remove  the  small  long  entrail  found 
therein.  Adhering  to  the  body-shell  may 
be  found  a  layer  of  creamy  fat,  save  this, 
and  also  the  green  fat  in  the  body  of  the 
lobster  (called  Tom  Alley  by  New  England- 
ers)  and  the  coral.  If  celery  is  used,  tear 
the  lobster  into  shreads  with  forks ;  if  let- 
tuce, cut  the  lobster  into  half  inch  pieces  ; 
place  the  salad  herb  in  a  bowl,  add  the  lob- 
ster and  the  fat ;  and  pour  over  it  a  rich 
mayonnaise  ;  garnish  with  the  claws  and 


26  MELON   SALAD. 

heads,  tufts  of  green,  hard-boiled  eggs,  etc. 
The  lobster  eggs  may  be  separated  and 
sprinkled  over  the  mayonnaise.  The  coral 
is  used  for  coloring  mayonnaise,  and  also 
butter,  which  is  then  used  in  decorating 
salmon  and  other  dark  fish,  used  in  salads. 

Melon  Salad.— The  best  way  to  eat  a 
melon  is  unquestionably  with  a  little  salt, 
but  melons  are  very  deceptive,  they  may 
look  delicious,  but  from  growing  in  the 
same  field  with  squashes  and  other  vegeta- 
bles they  often  taste  insipid.  Such  may  be 
made  quite  palatable  in  salads.  Cut  the 
melon  into  strips  ;  then  remove  the  skin  ; 
cut  the  eatable  part  into  pieces,  and  send  to 
table  with  a  plain  dressing. 

Mint  Salad. — This  is  an  egg  salad  with 
the  addition  of  six  leaves  of  mint  chopped 
fine,  serve  with  a  plain  dressing,  and  with  or 
after  cold  roast  lamb. 

Orange  Salads.— Peel  and  slice  three 
oranges  that  have  been  on  ice.  Remove  the 
seeds,  arrange  the  slices  in  a  compote,  cover 
with  powdered  sugar,  and  add  two  table- 
spoonfuls  each  of  maraschino,  curac^oa,  and 
brandy.  Let  it  stand  an  hour  in  the  ice-box 
before  serving.  Or,  arrange  in  a  dish  a 
neat  border  of  cold  boiled  rice.  Peel  and 


OYSTER   SALAD.  27 

divide  into  sections  three  Florida  oranges ; 
put  the  oranges  in  the  centre,  dust  pow- 
dered sugar  over  all,  and  set  the  dish  in  the 
ice  box.  Just  before  serving  pour  over  the 
salad  two  wineglassfuls  of  arrack.  A  plain 
salad  dressing  is  served  with  orange  salad  in 
some  places  in  the  East,  but  would  not  suit 
the  American  palate. 

Oyster  Salad.— Boil  two  dozen  small  oys- 
ters for  five  minutes  in  water  enough  to  cover 
them  ;  add  a  little  salt  and  a  tablespoonful 
of  vinegar  ;  drain  and  cool.  Put  into  a  salad- 
bowl  the  centre  leaves  of  two  heads  of  cab- 
bage lettuce,  add  the  oysters  whole,  pour 
over  them  a  mayonnaise  ;  garnish  with  oys- 
ter-crabs, hard-boiled  eggs,  and,  if  liked,  a 
few  anchovies  cut  into  fillets. 

Pigeon  Salad.— Wild  pigeons  are  at  times 
so  plentiful  that  they  can  be  purchased  for 
75  cents  per  dozen.  They  are  usually  served 
broiled,  roasted,  or  in  pies  ;  but  pigeon  salad 
is  a  very  dainty  dish.  Take  equal  parts  of 
celery  and  roasted  pigeon  ;  arrange  neatly, 
with  mayonnaise  ;  garnish  and  serve. 

Pineapple  Salad.— Peel  and  dig  out  the 
eyes  of  two  vejy  ripe  pineapples.  Take 
hold  of  the  crown  of  the  pine  with  the  left 
hand ;  take  a  fork  in  the  right  hand  and 


28  POTATO    SALAD. 

with  it  tear  the  pine  into  shreds  until  there 
is  nothing  left  but  the  core,  which  throw 
away.  Place  the  shredded  fruit  lightly  in  a 
compote.  Take  half  a  pint  of  white  sugar 
syrup  ;  add  to  it  a  wineglassful  of  arrack,  a 
tablespoonful  of  brandy,  and  one  of  curacoa. 
Mix  and  pour  over  the  pines.  Set  in  ice- 
box. When  cold,  serve. 

Potato  Salad.— Cut  up  into  slices  two 
quarts  of  boiled  potatoes  while  hot ;  add  to 
them  a  teaspoonful  each  of  chopped  onion 
and  parsley  ;  pour  over  them  a  liberal  quan- 
tity of  plain  salad  dressing.  If  the  potatoes 
should  then  appear  too  dry,  add  a  little  hot 
water,  or  better  still,  soup  stock  ;  toss  lightly 
so  as  not  to  break  the  slices  ;  then  place 
the  salad  on  ice  to  become  cold.  Serve  by 
placing  a  leaf  of  lettuce  on  each  small 
plate,  and  add  two  tablespoonfuls  of  the  po- 
tato to  the  lettuce,  for  each  person.  Cold 
boiled  potatoes  do  not  make  a  good  potato 
salad. 

Prawn  Salad. — These  dainties  can  al- 
ways be  obtained  in  Fulton  Market,  cooked 
and  shelled.  Take  one  quart  of  prawns  and 
one  quart  and  a  pint  of  cut  celery  ;  put  the 
celery  in  a  bowl  ;  add  the  prawns  ;  garnish 
neatly  and  serve  with  a  mayonnaise. 


RABBIT    SALAD.  29 

Rabbit  Salad.— Rabbits  are  always  cheap 
and  good,  from  November  to  January,  and 
should  be  enjoyed  by  the  poor  as  well  as 
the  rich.  Cut  up  the  flesh  of  two  roasted 
rabbits  into  neat  pieces  ;  place  them  in  a 
bowl  and  cover  with  a  plain  dressing  ;  add 
a  teaspoonful  of  minced  salad  herbs  ;  let 
stand  for  four  hours.  Put  into  a  salad-bowl 
the  leaves  of  three  hearts  of  cabbage  let- 
tuce ;  drain  the  meat,  and  add  to  the  let- 
tuce. Put  into  a  soup  plate  a  teaspoonful  of 
French  mustard  ;  thin  it  with  a  tablespoon- 
ful  of  the  dressing  drained  from  the  meat, 
and  gradually  add  to  this  a  pint  of  mayon- 
naise, then  poor  it  over  the  salad. 

Salmon  Salads.  —  Broil  two  salmon 
steaks  ;  when  done  break  the  fish  into  flakes 
and  add  to  it  a  little  salt,  pepper,  and  two 
tablespoonfuls  of  lemon  juice.  Let  stand 
for  an  hour.  Half  fill  a  salad-bowl  with  let- 
tuce ;  add  the  fish,  and  garnish  with  hard- 
boiled  eggs,  stoned  olives,  and  a  few  spiced 
oysters. 

No.  2. — Put  into  a  salad-bowl  three  stalks 
of  celery,  sliced  ;  add  half  a  pound  of  canned 
salmon  ;  arrange  neatly  ;  add  mayonnaise  ; 
garnish  and  serve. 

No.  3. — Boil  a  six-pound  salmon,  whole  ; 


30  SARDINE   SALAD. 

when  done  and  cold  place  it  on  a  long  fish- 
platter  ;  prepare  a  red  mayonnaise  (see 
lobster  salad) ;  fill  a  paper  cornucopia  with 
the  sauce  and  squeeze  it  through  the  small 
end  over  the  fish  in  waves,  to  represent 
scales.  Garnish  with  the  small  centre  hearts 
of  lettuce,  hard-boiled  eggs,  cray-fish,  and 
little  mounds  of  shrimps  or  oyster  crabs. 

Sardine  Salad.— Wash  the  oil  from  six 
sardines,  remove  skin  and  bone  and  pour  a 
little  lemon  juice  over  them.  Put  into  a 
salad-bowl  the  leaves  of  a  head  of  crisp  let- 
tuce ;  add  the  fish.  Chop  up  two  hard- 
boiled  eggs,  add  to  the  fish,  and  serve  with 
a  plain  dressing.  Some  do  not  approve  of 
the  washing  process,  but  one  of  the  princi- 
pal reasons  why  Americans  dislike  oil  is  the 
fact  that  they  first  tasted  it  on  sardines  with 
which  a  poor  fish-oil  is  generally  used,  and 
the  reason  that  the  trade  in  sardines  has  fal- 
len off,  is  owing  to  the  poor  oil  used  in  the 
canning  of  these  otherwise  dainty  fish. 

Scollop  Salad.— Soak  twenty-five  scol- 
lops in  salt  water  for  half  an  hour  ;  rinse 
them  in  cold  water  and  boil  twenty  minutes  ; 
drain.  Cut  them  into  thin  slices  ;  mix  with 
an  equal  quantity  of  sliced  celery ;  cover 
with  mayonnaise,  garnish,  and  serve. 


TOMATO   SALAD.  31 

Tomato  Salad.— -A  perfect  tomato  salad 
is  prepared  as  follows  :  Take  three  fine 
ripe  August  tomatoes  and  scald  them  a  mo- 
ment ;  skin,  and  set  on  ice  to  cool ;  slice  ; 
put  them  into  a  salad-bowl ;  add  a  teaspoon- 
ful  of  chopped  tarragon  and  a  plain  salad 
dressing.  Sliced  tomatoes  with  mayonnaise 
are  not  to  be  despised. 


E.  C.'s  Salad  Dressing. 

Pour  one  pint  of  boiling  water  into  a  fa- 
rina boiler  ;  add  six  tablespoonfuls  of  vine- 
gar ;  place  on  the  stove.  Beat  six  eggs 
lightly.  Mix,  with  a  little  cold  water,  two 
tablespoonfuls  of  mustard,  two  teaspoon- 
fuls  of  salt,  a  pinch  of  cayenne  pepper,  and 
one  heaping  tablespoonful  of  corn-starch. 

Beat  this  mixture  up  with  the  eggs,  and 
stir  it  very  slowly  into  the  boiling  water  and 
vinegar,  after  having  removed  the  latter 
from  the  stove — in  order  to  prevent  possi- 
bility of  curdling.  Return  to  the  stove  ; 
stir  constantly  until  quite  thick.  Remove 
from  the  stove,  and  add  immediately  half  a 
pound  of  butter ;  stir  until  the  butter  is  thor- 
oughly melted.  Now  put  the  yolks  of  two 


32  S.    F.  S   SHRIMP   SALAD. 

eggs  on  a  plate,  and,  using  a  fork,  mix  grad- 
ually with  them  half  a  pint  of  olive-oil,  stir- 
ring it  in  vigorously.  When  the  first  mix- 
ture is  cold,  beat  the  second  into  it.  If 
more  oil  is  desired,  the  yolk  of  another  egg 
must  be  mixed  with  it. 

This  recipe  will  make  about  one  quart  of 
dressing.  If  less  is  wished,  part  of  the  first 
mixture  can  be  saved  in  a  cool  place,  and 
can  be  used  later  by  making  a  fresh  supply 
of  the  olive-oil  mixed  with  yolk  of  egg. 

S.  F.'s  Shrimp  Salad.— Boil  a  quart  of 
fresh  shrimps  for  twenty  minutes.  Open 
and  throw  away  the  shells.  Take  the  crisp 
leaves  of  a  head  of  lettuce,  and  place  in  a 
salad-bowl  with  two  fresh  tomatoes .  peeled 
and  sliced.  Add  the  shrimps  and  pour  over 
all  a  mayonnaise — red,  if  convenient — and 
serve. 


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YA  02114 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


